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1/2 c. sugar 1 Tbsp. all-purpose flour 1/4 tsp. salt 1 (6 oz.) can unsweetened pineapple juice 1 egg, beaten 1/2 Tbsp. lemon juice 8 oz. pkg. orzo pasta 1 (11 oz.) can mandarin oranges, drained 1 (20 oz.) can pineapple chunks, drained 1 (20 oz.) can crushed pineapple, drained 1/2 c. miniature marshmallows 1/2 c. shredded coconut 1 (8 oz.) carton Cool Whip, thawed Combine sugar, flour and salt; gradually stir in pineapple juice. Bring to a boil, stirring constantly. Temper egg and add to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from heat; gently stir in lemon juice. Transfer to a bowl. Cool to room temperature without stirring. Cover surface of dressing with waxed paper. Refrigerate until ready to use. Cook pasta according to package directions; drain and rinse in cold water. Place pasta in large bowl; combine with sauce. Refrigerate overnight. Add remaining ingredients, folding in Cool Whip last. Cover and chill until serving. Yields 12 servings. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |